This is based on my original rib rub recipe, but it makes 3 times as much (a more reasonable amount!), has no salt, and includes onion powder, garlic powder, and ground ancho chili. The teeny bit of cinnamon is new too. I also substituted ground chipotle pepper for the "ground red pepper", which adds a smokiness to it. If you like the smokiness but don't like the heat, use sweet smoked Spanish paprika instead.
In the original recipe, I found that the salt settled out to the bottom of the container, and whatever got the last bit of the rib rub was horribly over-salted. I'd rather add the salt separately and have more control over it.
6 T Paprika ("Sweet", not "Hot")
6 T Brown Sugar
1 to 3 t Ground Red Chipotle or Smoked Spanish Paprika
1 T Ground Ancho
2 T Dry Mustard
2 T Ground Black Pepper
1 T Onion Powder
1 T Garlic Powder
1/8 t Cinnamon
Sift all ingredients together to remove any lumps.
Store in an air-tight container.
Make about 1 1/4 cups
The Johnson Family Cookbook